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Ingredients
Serves: 8

200 g (7 oz) cucumber

500 g (1 lb 2 oz) green cabbage, shredded

50 g (1¾ oz) red onion, thinly sliced

2 tablespoons chopped fresh coriander

For the dressing

2 cloves garlic

Salt and black pepper

3 tablespoons lime juice

100 g (3½ oz) low-fat natural yoghurt

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MethodPrep:1hr30min › Ready in:1hr30min

Peel the cucumber, halve it lengthways and remove the seeds with a teaspoon. Slice it into matchsticks about 2.5 cm (1 in) long. Put them in a bowl and stir in the cabbage, onion and coriander.

To make the dressing, crush the garlic into a paste with ½ teaspoon of salt, then whisk in the lime juice and yoghurt and season with pepper. Pour the dressing over the slaw, mix well and chill for about 1 hour to let the flavours develop.